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  • Prep
    15 min
  • Total
    15 min
  • Serving

Pistachio and Raspberry Semifreddo


  • ¾ cup (180 mL) unsalted pistachios, shelled
  • ½ cup (125 mL) sugar
  • 2 egg whites
  • 1 cup (250 mL) Dairyland 36% whipping cream
  • 1 tsp. (5 mL) vanilla extract
  • ½ cup (125 mL) fresh raspberries


  1. Measure and pour ½ cup (125 mL) of pistachios and ¼ cup (60 mL) of sugar into a food processor and blend until finely ground.
  2. In a large bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup (60 mL) sugar and whip until meringue is very shiny and stiff peaks form.
  3. In another large bowl, whip 36% whipping cream with vanilla extract until soft peaks form. Using a spatula, fold meringue into whipped cream, then fold in ground pistachio mixture.
  4. Line a loaf pan with parchment paper. Sprinkle the remaining ¼ cup (60 mL) pistachios and fresh raspberries over the bottom of the pan. Add the pistachio, whipped cream and meringue mixture and smooth the top using a spatula. Cover with plastic wrap and freeze for at least 6 hours.
  5. Let stand at room temperature for 5 to 10 minutes before removing from pan, then cut into slices and serve.

Dairyland products in the recipe